Portobello mushrooms stuffed with cheese

Ingredients:

• 4 portobello mushroom caps, 15cm in diameter.
• 4 cups chopped spinach
• 1 cup breadcrumbs (preferably panko)
• 1 tbsp. grated mozzarella
• 2 shallots (1 finely chopped, 1 thinly sliced)
• 1 large tomato, diced
• 3 tablespoons grated Pecorino Romano cheese + extra cheese shavings for topping
• 3 tbsp extra-virgin olive oil + extra for drizzling
• 0.5 cup ricotta
• 4 stalks celery, peeled and thinly sliced

Preparation:

1. Preheat oven to broil. Spray a foil-lined baking sheet with cooking spray. Place the mushrooms, gill-side down, on the baking sheet and broil for 5 minutes.
2. Meanwhile, in a medium bowl, combine spinach, panko breadcrumbs, mozzarella, chopped shallots, tomato, 2 tablespoons each of pecorino and olive oil, 0.5 teaspoon of salt and black pepper to taste.
3. Remove the mushrooms from the oven and turn them over on the baking sheet, slice-side up. Season with salt and black pepper. Spoon the spinach filling into the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon of pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
4. Meanwhile, combine the celery, chopped shallot, and remaining 1 tablespoon olive oil in a bowl. Season with salt and pepper. Sprinkle with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.